Okay, that's pretty much my post about these ginger scones. Pretty simple message, no?
Cream, butter, just the right amount of sweetness and lots of crystallized ginger.
Yes, this is deliciousness in a little square.
I used Trader Joe's crystallized ginger. It was the last of the package; I went back the other day and they were out...for the last two months! Eeck. I hope it comes back! I made my scones by hand. One bowl and way less to wash and clean. I used my fingertips to work in the cold butter and quickly, quickly mixed the liquid together. There isn't anything like making scones by hand in the morning. Mix, throw in the oven, take a shower, and come out to lovely scones.
Epicurious | October 2000
by Nancy Silverton from Nancy Silverton's Pastries from the La Brea Bakery
Click here for printable recipe or original on epicurious
2 1/4 cups unbleached pastry flour or unbleached all-purpose flour (I used AP flour)
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon finely chopped lemon zest (about 1/2 lemon) (I had used up my lemons and subbed orange zest)
1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch cubes and frozen
4 1/2 ounces candied ginger, finely chopped into 1/4-inch pieces to equal 2/3 cup
3/4 cup heavy cream, plus extra for brushing the tops of the scones
Adjust the oven rack to the middle position and preheat the oven to 400 F.
In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and baking powder, and pulse or mix on low to incorporate. Add the lemon zest and butter, and pulse on and off, or mix on low, until the mixture is pale yellow and the consistency of fine meal. (I mixed mine by hand. Using my fingertips, cut in the butter until the mixture had the consistency of sand.)
Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined. (Do not overmix!!)
Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4 inch thick. Cut out the circles, cutting as closely together as possible and keeping the trimmings intact. Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment-lined baking sheet. (I formed mine into a square and cut 25 pieces (5 x 5) They were mini scones.)
Brush the tops with the remaining cream. Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.